Pasta e Fagioli Soup

Description

Recipe created by Kelsey Nixon

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ounces chopped pancetta (about 1/2 cup)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced fire-roasted tomatoes
• 3 (14.5-ounce) cans chicken broth
• 1 1/2 cups ditalini pasta (short tubular pasta)
• 1/4 cup grated Parmesan cheese, for garnish

Preparation

1. In large heavy-bottomed pot, heat olive oil over medium-high heat. Brown pancetta bits just until they start to crisp before adding onion, garlic and thyme. Season with salt and pepper, and saute until fragrant and golden brown.
2. Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8–10 minutes or until pasta is cooked al dente.
3. Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.
4. Note: You can substitute bacon for pancetta, if desired.

Serves

4

Quinoa Chicken Vegetable Salad

Ingredients

• 1 (14.5-ounce) can chicken broth
• 1 cup quinoa
• 1 (14-ounce) can diced tomatoes, drained
• 1 (10-ounce) can chicken breast, drained and flaked
• 1 (8-ounce) can cut green beans, drained
• 1 (8.75-ounce) can corn, drained
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chopped parsley
• 1/4 teaspoon ground black pepper

Preparation

1. In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool.
2. In large bowl, combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.

Serves

6

Pea and Corn Risotto

Ingredients

• 4 cups canned low sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 1 cup Arborio rice
• 1 (11-ounce) can no salt added whole-kernel corn, drained
• 1 (8.5-ounce) can low sodium peas, drained
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and ground black pepper, to taste

Preparation

1. In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm.
2. Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil. Gradually add chicken broth, 1/2 cup at a time, until absorbed, stirring frequently. Continue adding remaining broth, 1/2 cup at a time, stirring occasionally, cooking rice until al dente, about 25 minutes.
3. Stir in corn, peas, Parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.

Serves

4

Mediterranean Chicken Pitas

Ingredients

• 1 (10-ounce) can chicken breast, drained and flaked
• 1/2 cup finely chopped cucumber
• 1/2 cup finely chopped red bell pepper
• 1 (4.5-ounce) can chopped green chilies, drained
• 1/4 cup Greek yogurt
• 2 tablespoons fresh chopped dill
• 2 whole wheat pitas
• 4 lettuce leaves

Preparation

1. In large bowl combine chicken, cucumber, red bell pepper, green chilies, yogurt and dill; toss to mix well.
2. Cut each pita in half horizontally; carefully open each pita half. Fill each with 2 lettuce leaves and half of chicken mixture.

Serves

2

Almond Cherry Tres Leches Cake

Description

Recipe created by Kelsey Nixon

Ingredients

Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs
• 1/2 teaspoon almond extract
• 1 (14.5-ounce) can pitted cherries, thoroughly drained

Tres leches mixture:

• 1/4 cup heavy cream
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk

Icing:

• 1 1/2 cups heavy cream, chilled
• 4 tablespoons powdered sugar
• 1/4 teaspoon almond extract
• 1/4 cup chopped almonds, toasted

Preparation

1. For cake, preheat oven to 350°F. Grease and flour 9-by-13-inch cake pan.
2. Whisk together flour, baking powder and salt into large mixing bowl.
3. Cream butter, sugar and eggs with electric mixer on high until yolks turn pale yellow. Mix in almond extract. Slowly incorporate dry ingredients into wet ingredients until fully combined — avoid over-mixing. Pour into prepared pan, evenly spreading batter out.
4. Bake until cake has cooked through, 30 minutes. Cool slightly, then pierce surface of cake with fork several times.
5. Combine heavy cream, evaporated milk and condensed milk in small bowl or pitcher. Drizzle milk mixture over top and allow cake to sit and absorb milk mixture.
6. For icing, whip together heavy cream, sugar and almond extract. Spread evenly over top of soaked cake. Top with toasted almonds.
7. Refrigerate at least 2 hours or until ready to serve.

Serves

12